Vegetable Soup with Carrot and Zucchini
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 110 kcal | (5 %) |
Ingredients
- Ingredients
- 1 bunch Soup vegetables
- 2 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 18 ozs Giblets
- 2 Tbsps vegetable oil
- 2 chili peppers
- 12 peppercorns
- 2 Tbsps Chicken soup (paste)
- 6 red chili peppers
- 1 carrot
- 1 Zucchini
- Salt and peppers
Preparation steps
Trim or peel the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion) and chop. Peel the onions and garlic. Chop the giblets.
Heat the oil in a pot and fry the giblets with soup vegetables, onions and garlic. Pour in approximately 10 cups of water. Stir in the peppercorns and the chicken soup paste. Bring the soup to a boil and sim off the foam. Simmer uncovered for 1 hour.
Slit the chile peppers several times longitudinally to form 'flowers' and place in ice water. Trim the carrot and zucchini, and cut into slices. Cut out small circles from the carrot and zucchini slices using a small cookie cutter.
Strain the soup through a sieve. Season the strained soup with salt and pepper. Add the zucchini and carrot circles to the soup and simmer for 1 minute. Serve the soup in bowls garnished with "chile pepper flowers".
